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Shortbread Cookies or thes rtbread Cookies or thes -to -to list of tried-and-true ound the holida ookies, meringues, and bisc make an appearance, and although I’d like to think they’re all favorites, I have to say that my shortbread cookies are really the best. I’ve loved shortbread cookies since I was little, when my mother would serve them with tea. Crumbly, tender, and moist, they’d practically melt in my mouth. Then, as now, I was captivated by their fl avor—so buttery and full of vanilla—and intrigued by their delicate balance of sugar and salt. Flavor and texture aside, I also like shortbread cookies because they’re so easy to make, and since they taste even better a day or two after baking, they’re perfect for gift giving. Best of all, they’re endlessly versatile. You can vary their shape, dip them in chocolate, or add fl avorings like ginger, cinnamon, espresso, lemon, or cardamom. No matter your preference, there’s no better way to say “Happy Holidays.” tbread Cookies or thes -to list of tried-and-true ound the holida ookies, meringues, and bisc make an appearance, and although I’d like to think they’re all favor- ites, I have to say that my shortbread cookies are really the best. I’ve loved shortbread cookies since I was little, when my mother would serve them with tea. Crumbly, tender, and moist, they’d practically melt in my mouth. Then, as now, I was captivated by their fl avor—so buttery and full of vanilla—and intrigued by their delicate balance of sugar and salt. Flavor and texture aside, I also like shortbread cookies because they’re so easy to make, and since they taste even better a day or two after baking, they’re perfect for gift giving. Best of all, they’re end- lessly versatile. You can vary their shape, dip them in chocolate, or add fl avorings like ginger, cinnamon, espresso, lemon, or cardamom. No matter your preference, there’s no better way to say “Happy Holidays.” Name Name Only Shortbread dates back to medieval Scotland and was originally a sweet yeast-based biscuit. To avoid paying the taxes that were levied on biscuits at the time, Scottish bakers classified their yeasted biscuits as “bread.” Eventually, the yeast was replaced by butter, and today’s version of shortbread was born. The “short” in shortbread is a reference to its texture. These cookies have a high ratio of butter to flour and a low moisture content, which inhibits the development of gluten in the dough and keeps the cookies tender and crumbly—a texture known as “short.” Bread in